【正文】 遼寧石油化工大學(xué)畢業(yè)設(shè)計(jì)（論文）用紙 I 5000 噸 /年香腸工廠的初步設(shè)計(jì) 摘 要 香腸是將經(jīng)過加工的動(dòng)物原料肉灌入豬或羊的小腸衣制成的長(zhǎng)圓柱體管狀食品。香腸營(yíng)養(yǎng)成分主要有蛋白質(zhì)、維生素、鈣、鉀、鎂、鐵等。中國(guó)的香腸有著悠久的歷史，香腸的類型也有很多，主要分為川味兒香腸和廣味兒香腸。主要的不同之處就在于廣味兒是甜的，川味兒是辣的。 首先，本設(shè)計(jì)根據(jù)年產(chǎn) 5000噸香腸的工廠設(shè)計(jì)任務(wù)書廣泛收集了大量資料。根據(jù)食品廠實(shí)際生產(chǎn)情況確定本廠實(shí)際生產(chǎn)日期為 335天，日產(chǎn)量為 。由此確定生產(chǎn)班數(shù)為三班，每班產(chǎn)量 5噸。根據(jù)產(chǎn)量確定所需的原材料、輔材料、 包裝材料的量，進(jìn)而確定原、輔、包裝材料庫(kù)的面積。 其次，根據(jù)日產(chǎn)量和工藝流程確定生產(chǎn)車間的平面布局、設(shè)備選型、 生產(chǎn)工藝的各項(xiàng)指標(biāo)、設(shè)計(jì)計(jì)算、物料衡算、水、電的估算以及工藝流程圖的設(shè)計(jì)。整個(gè)設(shè)計(jì)過程在保證達(dá)到設(shè)計(jì)要求和實(shí)際需要的前提下力求環(huán)保節(jié)能 。 在收獲經(jīng)濟(jì)效益的同時(shí)，降低對(duì)環(huán)境的影響，減少對(duì)環(huán)境造成的壓力。該設(shè)計(jì)成果主要采用形式為廠區(qū)平面設(shè)計(jì)圖，發(fā)酵 車間平面布置 圖和主要設(shè)備布置圖。 關(guān)鍵詞 ： 香腸，初步設(shè)計(jì)，工藝設(shè)計(jì)，工藝流程圖，車間 遼寧石油化工大學(xué)畢業(yè)設(shè)計(jì)（論文）用紙 II The preliminary design of 5000 tons sausage plant Abstract Sausage, a long cylindrical tube food, is made by processing animal raw meat into small pigs or sheep casings. Sausage mainly include protein, vitamins, calcium, potassium, magnesium, iron, etc. Sausage in China has a long history and it also has a lot of types, mainly divided into Sichuan sausage and Guangzhou sausage. Main difference lies in the taste, the former is spicy and the latter is sweet. First, many dates were collected extensively according to the sausage factory design task book with an annual output of 5000 tons. Based on the actual production, the production date is 335 days, and daily output is tons. The number of product classes is three and the output of each class is 5 tons. The quantity of raw and processed ma terials, plement stuff, and wrapper are determined based on yields, and then the primary, secondary, packaging materials warehouse area can be determined. Secondly, according to the daily production and the process production workshop layout, equipment selection, the indicators of production technology, design calculation, material balance, the estimation of water, electricity and the design of process flow were determined. With the promise of the design requirements, try the best to protect environment and save energy. Through the design process ,we strive to protect the environment and save energy on the premise of reaching the design requirements and the actual at the same time of reaping economic benefits,we strive to reduce the effect and t he pressure on the environment. The design results mainly adopt the form of plant layout, fermentation workshop layout, and th e main equipment layout. Keywords: sausage, technical design, Process flow diagram,workshop 遼寧石油化工大學(xué)畢業(yè)設(shè)計(jì)（論文）用紙 i 目錄 摘 要 ................................................................................................ I Abstract ............................................................................................ II 1 文獻(xiàn)綜述 ........................................................................................ 1 選題的目的和意義 ................................................................. 1 香腸概述 ............................................................................... 1 香腸的加工工藝研究現(xiàn)狀 ....................................................... 2 我國(guó)傳統(tǒng)香腸加工工藝中存在的問題 ..................................... 3 香腸貯藏過程中的品質(zhì)變化及影響因素 ................................. 7 小結(jié) ....................................................................................... 8 2 工藝設(shè)計(jì) ...................................................................................... 10 工藝原則 ............................................................................. 10 工藝流程設(shè)計(jì)的確定 ............................................................ 11 3 物 料衡算 ...................................................................................... 21 原輔材料的計(jì)算依據(jù) ............................................................ 21 原料用量 ............................................................................. 22 輔料用量 ............................................................................. 23 包裝材料用量 ...................................................................... 23 原輔材料用量表 .................................................................... 24 4 熱量衡算 ...................................................................................... 25 給排水 ................................................................................. 25 供電 ..................................................................................... 27 遼寧石油化工大學(xué)畢業(yè)設(shè)計(jì)（論文）用紙 ii 5 設(shè)備選型 ...................................................................................... 29 設(shè)備選型依據(jù) ...................................................................... 29 設(shè)備流程 ............................................................................. 29 設(shè)備選型 ............................................................................. 31 6 廠區(qū)設(shè)計(jì) ...................................................................................... 33 生產(chǎn)車間平面布置 ............................................................... 33 總平面設(shè)計(jì) .......................................................................... 34 廠址選擇 ............................................................................. 36 7 總結(jié) .............................................................................................. 39 參考文獻(xiàn) .......................................................................................... 40 致謝 ................................................................................................. 43 遼寧石油化工大學(xué)畢業(yè)設(shè)計(jì)（論文）用紙 1 5000 噸 /年香腸工廠的初步設(shè)計(jì) 1 文獻(xiàn)綜述 選題的目的和意義 當(dāng)今時(shí)代是一個(gè)食品多樣化的時(shí)代，香腸作為一種傳統(tǒng)的肉制品，仍然倍受青睞。香腸是將經(jīng)過加工的動(dòng)物原料肉灌入豬或羊的小腸 衣（也有用大腸衣的）制成的長(zhǎng)圓柱體管狀食品。中國(guó)香腸約創(chuàng)制于南北朝以前，是中華傳統(tǒng)特色食品之一，享譽(yù)海內(nèi)外。香腸開胃助食，增進(jìn)食欲，風(fēng)味鮮美，醇厚濃郁，回味綿長(zhǎng)，香腸營(yíng)養(yǎng)成分主要有蛋白質(zhì)、維生素、鈣、鉀、鎂、鐵等。本論文旨在通過科學(xué)合理的設(shè)計(jì)方案完成年產(chǎn) 5000 噸香腸工廠的初步建設(shè)。此設(shè)計(jì)可 以使我們進(jìn)一步了解香腸 生產(chǎn) 的流程，把理論和實(shí)際更好的結(jié)合在一起，為以后進(jìn)入工作崗位打下堅(jiān)實(shí)的基礎(chǔ)。此設(shè)計(jì)也可以進(jìn)一步加強(qiáng) CAD 操作技能，提高徒手畫圖的能力，也可以提高獨(dú)自思考問題的能力。 香腸概述 中國(guó)傳統(tǒng)肉制品 是指人們?yōu)榱吮阌谫A藏、改善風(fēng)味、提高適口性、增加品種等目的而發(fā)展起來的肉類制品，因其色澤鮮明、香氣濃郁、味道鮮美和造型獨(dú)特而著稱于世，是幾千年來中國(guó)肉制品制作經(jīng)驗(yàn)與智慧的結(jié)晶，是中國(guó)也是世界珍貴飲食文化的重要組成部分，是中國(guó)目前銷量最大的、深受人們青睞的肉食制品 [ 1 ]。隨著經(jīng)濟(jì)的發(fā)展，生活水平的不斷提高，香腸的類型